Pork Chops with Cranberry Red Cabbage Recipe

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Pork Chops with Cranberry Red Cabbage Recipe
Pork Chops with Cranberry Red Cabbage Recipe photo by Taste of Home
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Pork Chops with Cranberry Red Cabbage Recipe

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My mother was of German heritage, so we had pork and sauerkraut often, along with potatoes. The cranberry sauce in the recipe adds a great flavor surprise. —Doris Heath Franklin, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min.

Ingredients

  • 2 boneless pork loin chops (3/4 inch thinck)
  • 1 tablespoon vegetable oil
  • 1/4 cup water
  • 1 teaspoon cider vinegar
  • 3 cups shredded red cabbage
  • 1/2 cup applesauce
  • 1/4 cup jellied cranberry sauce
  • 1/4 teaspoon caraway seeds

Directions

In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender. Yield: 2 servings.
Originally published as Pork Chops With Red Cabbage in Reminisce January/February 2005, p49

Nutritional Facts

1 each: 315 calories, 13g fat (3g saturated fat), 54mg cholesterol, 51mg sodium, 27g carbohydrate (19g sugars, 3g fiber), 23g protein.

  • 2 boneless pork loin chops (3/4 inch thinck)
  • 1 tablespoon vegetable oil
  • 1/4 cup water
  • 1 teaspoon cider vinegar
  • 3 cups shredded red cabbage
  • 1/2 cup applesauce
  • 1/4 cup jellied cranberry sauce
  • 1/4 teaspoon caraway seeds
  1. In a skillet, brown the chops in oil; remove and set aside. Add the water, vinegar and cabbage to the drippings; cover and cook over medium-low heat for 10 minutes.
  2. Remove from the heat; stir in the applesauce, cranberry sauce and caraway seeds. Pour into a greased 11x7-in. baking dish; top with pork chops. Cover and bake a 350° for 50-60 minutes or until pork is tender. Yield: 2 servings.
Originally published as Pork Chops With Red Cabbage in Reminisce January/February 2005, p49

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